Bean and Vegetable Stew
4 OZ butter beans
2 OZ lentils
3 onions
3 carrots
3 tomatoes
1 green pepper
1 turnip
2 stalks celery
2 bay leaves
1 TSP yeast extract
1 TBSP lemon juice
salt and black pepper
Soak the beans overnight, or pour boiling water over them and leave for 1
hour. Simmer them in about 2 pints of liquid, until half cooked. Add the washed
lentils, and continue simmering for about 30 minutes. Now add the bay leaves and
sliced vegetables, allowing more time for the root vegetables. When everything
is tender, add the lemon juice, yeast extract and seasonings. Serve with freshly
baked, wholemeal bread.
Both adapted from, "Healthy eating, a vegan cookbook for a new age"
by Joyce D'Silva
I don't know an American term for butter beans, but they are the great big fat
ones.
Submitted by Shell to the old Fatfree list
fatfreevegan.com
See our privacy policy
Blog
